Pickled Watermelon Rind
Pickled watermelon rind is a unique and sustainable way to use every part of a watermelon. Traditionally enjoyed in Southern American and Asian cuisines, this tangy and slightly sweet pickle transforms an often-discarded part of the fruit into a delicious snack or side dish. The combination of cinnamon and chili adds a delightful contrast to the naturally mild flavor of the rind. A pro tip: For extra crunch, soak the watermelon rind in ice water for 30 minutes before pickling!
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Hozzávalók
Adagok: 6
500
g
Watermelon rind
250
ml
White vinegar
250
ml
Water
20
g
Salt
50
g
Sugar
2
clove
Garlic
5
g
Black peppercorns
2
db
Bay leaves
1
db
Cinnamon stick
5
g
Red chili flakes
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Elkészítési Lépések
1
Peel the green outer skin from the watermelon rind and cut the white portion into bite-sized pieces.
2
In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a gentle simmer, stirring until the sugar and salt dissolve.
3
Place the watermelon rind pieces into a clean glass jar, layering them with garlic, black peppercorns, bay leaves, cinnamon stick, and red chili flakes.
4
Pour the hot pickling liquid over the watermelon rind, ensuring they are fully submerged.
5
Let the mixture cool to room temperature, then seal the jar and refrigerate for at least 24 hours before consuming.
6
The pickled watermelon rind will develop a more intense flavor over time and can be stored in the refrigerator for up to two weeks.
